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Lemon Dijon Rosemary Skewers Easy BBQ by Glenn Connaughton

Chicken, Recipes, Smokin Southern BBQ by Glenn Connaughton

Savor these Succulent Grilled Lemon Dijon Skewers – Perfectly Grilled With A Zesty Twist!

Indulge in the zesty flavors of Grilled Lemon Dijon Rosemary Skewers. A perfect summer treat. Get the recipe now!

Lemon Dijon Rosemary Skewers Easy BBQ by Glenn Connaughton

Lemon-Dijon-Rosemary Skewers

This dish is quick and easy to make and includes a Greek-inspired feta cheese and yogurt dipping sauce. The flavors are inspired by the Mediterranean region: Dijon mustard hails from the central part of France; olive oil comes from Spain and Italy; rosemary is prevalent along the coastal region of the Mediterranean Sea; and feta cheese originated in the Greek islands.
Prep Time 15 minutes
Cook Time 12 minutes
Grill Heating Time 20 minutes
Course Poultry
Cuisine Greek
Servings 4 Servings

Equipment

  • 4 wooden skewers soaked in water for at least 1 hour
  • food processor

Ingredients
  

FOR THE CHICKEN

  • 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • Juice of ½ lemon
  • Grated zest of ½ lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves minced
  • 1 teaspoon fresh rosemary leaves coarsely chopped
  • 2 tablespoons canola oil

FOR THE DIPPING SAUCE

  • 4 ounces feta cheese
  • 1 cup plain yogurt
  • 3 tablespoons fresh parsley coarsely chopped
  • 2 tablespoons coarsely chopped scallions white and green parts
  • 1 garlic clove minced
  • Juice of ½ lemon
  • Grated zest of ½ lemon

Instructions
 

  • In a gallon-size zip-top bag, combine the chicken, mustard, olive oil, lemon juice, lemon zest, salt, pepper, garlic, and rosemary. Seal the bag while pressing out any air. Thoroughly massage the mustard mixture all over the chicken, then refrigerate to marinate.
  • Preheat the grill to medium heat (350°) for direct heat cooking by lighting the heat source (or piling coals) in the spot that will be directly under the food. Put the canola oil on a folded paper towel and use a large pair of tongs to wipe down the grill grate with it.
  • In a food processor, pulse together the feta, yogurt, parsley, scallions, garlic, lemon juice, and lemon zest until fully incorporated. Transfer the sauce to a small bowl.
  • Thread 4 or 5 pieces of marinated chicken onto each skewer. Place them on the grill and cook for 4 to 6 minutes per side, until the chicken reaches an internal temperature of 165°F. Remove the skewers from the grill, cover loosely with aluminum foil, and let them rest for 10 minutes.
  • Serve with the feta dipping sauce on the side.

Notes

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